Deviled eggs are a staple at any holiday party, they always seem to be one of the first things to go and I love how simple they are to make. These bacon cheddar & ranch deviled eggs have a nice flavor kick to them and are sure to be a hit at any holiday get-together. The recipe makes 16 deviled eggs which are just 51 calories each, 0 points on WW.


Ingredients used

  • Eggs
  • Mayonnaise
  • Sour cream
  • Greek yogurt
  • Dijon mustard
  • Dried chives
  • Dried parsley
  • Garlic powder
  • Onion salt
  • Dill weed
  • Paprika
  • Salt & pepper
  • Shredded cheddar cheese
  • Green onion
  • Bacon crumble

Tips and suggestions…

I used all of my own spices to get that ranch taste, as an alternative you could use a few teaspoons of ranch seasoning.

Cheddar works well with this recipe however any shredded cheese will taste good. You can switch it up and use mozzarella or a 3 cheese blend they will taste as equally delicious.

You could cook your own bacon and crumble it up, I used the packaged real bacon bits as a time saver.

These eggs can be made up the night before, however, I strongly suggest you keep the egg yolk mixture separate from the egg whites till you are ready to serve them.

Leftovers will be good in the fridge for 2-3 days in a sealed container.


Bacon cheddar & ranch deviled eggs

0P, 1SP blue/purple, 2SP green
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Appetizers
Servings 16


  • 8 eggs
  • 1 tbsp reduced-fat mayonnaise
  • 1 tbsp fat-free sour cream
  • 2 tbsp plain 0% greek yogurt
  • 1 tsp dijon mustard
  • 1/4 tsp dried parsley
  • 1/4 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion salt
  • 1/4 tsp dill weed
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/3 cup reduced-fat shredded cheddar cheese
  • 1/4 cup diced green onion
  • 3 tbsp real bacon crumble bits


  • Cook the eggs, in a large pot filled about halfway with water, add the eggs and cook on high heat, bring the water to a boil then turn off the heat and cover with a lid, cook for 10-12 minutes make sure you keep the pot on the same burner.
  • Strain the water from the eggs and run cold water on them to prevent them from cooking longer.
  • Peel the eggs and cut them in half, remove the yolk filling and add it to a bowl.
  • Mix in all of the ingredients, leave a little green onion and bacon crumble aside to sprinkle on the tops.
  • Using a piping bag or a ziplock bag, pipe the yolk mixture into the egg cups. Top with remaining green onion and bacon bits.
  • Store in the fridge, they can be made the night before, however, store the egg whites separate from the egg yolk mixture until you are ready to serve them.


Points- 0 per 1 piece
Personal Points- 1-2 depending on your 0PP foods *if eggs are a 0PP food for you then 2 pieces would be 1PP
Smart Points- blue/purple- 1 using SP calculator
Smart Points- green - 2 using SP calculator
Points Plus- 2 using PP calculator 
Nutritional info per serving- Calories...51..Fat 3.3g...Sat fat 1.2g...Carbs 0.6g...Fiber 0g... Sugar 0.1g...Protein 4.4g *Note- this includes all ingredients, even 0PP foods 
Keyword appetizer, deviled eggs, eggs
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